Welcome from the editor: behind the scenes
Welcome and thank you for joining me this weekend.
The UK’s Prime Minister Rishi Sunak might have made a U-turn on the Government’s climate pledges, but that doesn’t mean that we are no longer striving to reach our sustainability goals. In fact, many stakeholders in the food sector are working hard behind the scenes to make sure the industry operates in a more climate friendly and sustainable manner. Read all about the 10 key trends in sustainable food.
Reducing the consumption of animal products is one of the most effective ways of cutting down greenhouse gas emissions, but does that negate humans’ taste for meat? Not so, says Edwin Bark, Senior Vice President at alternative protein company Redefine Meat. Find out why in “We love meat, we just don’t think it should come from animals.”
With so many indigenous crops that are no longer planted and harvested, forgotten gastronomic traditions and products disappearing from the market, it’s important to keep a record of our rich food history. Thankfully some clever people do just that. Let us take you on a virtual tour in Exploring the world’s food and drink museums.
Wishing you a wonderful weekend,